Hospitality Management

Eliza C. Tse, Chair
Hospitality Management 
122 Eckles Hall
(573) 882-4100
Fax: (573) 882-0596
HRMDept@missouri.edu
http://hospitality.missouri.edu/

The hospitality industry plays a vital role in U.S. and Missouri economic development and employment. With the growth of the industry, the job prospects are bright and the need for a well-trained workforce is greater than ever.  The Hospitality Management Program is established as an effective response to growing demand for managerial talents in the hospitality industries and the promise of hospitality education in knowledge pursuit and human development.  Since its inception in the 1970s, student demand for Hospitality Management major has grown steadily over the decades. With the undergraduate enrollment of 470+ students, making it one of the largest academic units in the College (CAFNR). 

The mission of the Program is to develop and nurture forward thinking and innovative new generation of successful, ethical hospitality leaders in today's global community.  The curriculum leading to the B.S. in Hospitality Management allows students to be anchored in theories of business education and develop skills and competencies that are essential to hospitality operations.  Students in the major have the option to specialize in one for four emphasis areas:  Conference & Event Planning Management (C&E), Food & Beverage Management (F&B), Lodging Management (LM), and Sport Venue Management (SVM). Currently, a Bachelor of Science in Hospitality Management with an emphasis in Food & Beverage Management is also offer online.    

One of the unique features of the program is the exposure of students to the hospitality industry in the form of hands-on learning.  In HSP_MGMT 4941 Internship in Hospitality Management (will change to HSP_MGMT 4993 effective Spring 2017), students will have the opportunity to apply management concepts and theories from their coursework to practical work experiences in industry, under the direction of faculty mentors and industry professionals. 

The program has a state-of-the art food-service facility that houses a food production laboratory, a commercial kitchen and a multi-purpose dining room that plays host to the student-run Café at Eckles Hall, catering and fine dining evening experience. The facility provides a practice laboratory for food and consumer based research opportunities as well. The program also cooperates with the CAFNR in operating the Gathering Place Bed and Breakfast which serves as a training operation for lodging management and conference and event planning management students. In addition, we leverage the concept of “living laboratories” by partnering with University of Missouri facilities like the University Club and Campus Dining Services.  Sport and entertainment organizations like Mizzou Athletics and MU Event Production Services also provide students learning experience beyond classroom setting.

Strong support from the hospitality industry to the HM program is evident in the form of scholarship. Each year, students received scholarship awards from industry associations such as the American Hotel & Lodging Education Foundation, National Restaurant Association, Hotel and Lodging Association of Greater Kansas City, Missouri Restaurant Association, as well as other endowed scholarships.  In addition, CAFNR also awards one of the strongest scholarship programs at MU, with more than $1 million annually.  These scholarships are available to incoming freshmen, transfer and continuing students. 

Professor E. Tse**
Associate Professor S. Cho**, D. Kim**
Assistant Professor P. Liu
Assistant Teaching Professor A. Alexander*, L. Marshall, M. Palmero
Instructor P. Dreshfield, B. Langford

*

Graduate Faculty Member - membership is required to teach graduate-level courses, chair master's thesis committees, and serve on doctoral examination and dissertation committees.

**

Doctoral Faculty Member - membership is required to chair doctoral examination or dissertation committees.  Graduate faculty membership is a prerequisite for Doctoral faculty membership.

Department Level Requirements

Students earning a Bachelor of Science in Hospitality Management are required to complete all University general educationUniversity undergraduate requirements, as well as departmental and emphasis area requirements, including the following selected foundational courses, which may fulfill some University general education requirements.

Foundational Courses

AG_ED_LD 2220Verbal Communication in Agriculture, Food and Natural Resources3
or COMMUN 1200 Public Speaking
CHEM 1100Atoms and Molecules with Lab3
F_S 1030Food Science and Nutrition3
or BIO_SC 1010 General Principles and Concepts of Biology
AG_EC 1041Applied Microeconomics3
or ECONOM 1014 Principles of Microeconomics
AG_EC 1042Applied Macroeconomics3
or ECONOM 1015 Principles of Macroeconomics
Approved Physical Science, Biological Science, or Math3

Students transferring into Hospitality Management from other MU degree programs or from other institutions must have both a term and cumulative GPA of 2.25.

A grade of C- or higher is required for all business core, hospitality core, emphasis area, and professional elective courses.  Please see the BS in Hospitality Management page for the major program requirements.

Career Opportunities with a B.S. degree in Hospitality Management

A Bachelor of Science degree in Hospitality Management will equip students with management skills to succeed in a variety of industry careers as well as transferrable skills to make them a life-long learners.  The curriculum is designed to give students a set of applied management skills through a wide variety of courses that provide a theoretical knowledge of human understanding and business principles as applied in the hospitality industry. According to their interest, students also have a choice to select an emphasis area to specialize in, which provides them more in-depth knowledge of leadership application within a hospitality career. In addition, each student completes a 15 hour block of professional electives which allows them to gain additional expertise.  

The four emphasis areas in Hospitality Management are: Conference & Event Planning Management, Food & Beverage Management, Lodging Management, or Sport Venue Management.  

In the Conference & Event Planning Management emphasis, students develop knowledge and skills in planning and conducting a large variety of events from business meetings, social functions, to festivals and mega events and get the opportunity to practice those skills through hands-on experience. Students with this emphasis find employment in a variety of businesses, hotels, convention and conference centers, associations, private event companies as well as non-profit organizations.

Students choosing the Food & Beverage Management emphasis acquire skills and knowledge in managing a variety of commercial and noncommercial food and beverage operations, both front and back of the house. These students find employment in a variety of restaurants, lodging food operations, institutional food service operations and catering venues. Many students with entrepreneurial spirit in this area strive to own their own restaurant operations one day.

Students choosing the Lodging Management emphasis acquire skills and knowledge in assuming leadership positions in a variety and size of lodging operations from budget to luxury hotels, inns, resort, and bed and breakfast establishments.  They find employment in various functional areas, such as front office, sales and marketing, revenue management, human resources of the lodging operations. 

Students choosing the Sport Venue Management emphasis acquire skills and knowledge in managing various types of venues, such as stadiums, arenas, ballparks, clubs, conference and events centers that cater to sports and games, concerts, live entertainment, exhibitions, trade shows and other functions.  Students pursue their careers in venue and event marketing, box office operations, guest services and community relations.  

Graduate Study in Hospitality Management 

The graduate program, Masters and Ph.D., is jointly offered with the Food Science Program as one of the three tracks: Food Science, Hospitality Management and Agricultural Systems Management.  It is established with the objectives for the generation of new knowledge and intellectual curiosity through research. The program provides an understanding of the body of knowledge in the discipline of hospitality and develops abilities to achieve scholarly success. These abilities include competency in research, teaching/communication, problem solving and critical reasoning skills.

After graduation, it is likely that a Masters student will advance their careers in the hospitality industry or continue their Ph.D. study.  Ph.D. graduates will likely join the faculty of a college or university that will require research and publication as part of the promotion and tenure process. This goal is accomplished by creating a scholarly research environment, which introduces students the opportunity for research, writing, publishing, consulting and teaching. The atmosphere is interdisciplinary and incorporates a number of opportunities for students to engage in a variety of types of information exchange and growth.

For additional information, please visit the Food Science Graduate Program Overview.

HSP_MGMT 1043: Introduction to Hospitality Management

A basic course in hospitality management operations. Review development of the industry, current trends and an analysis of the various types of operations in the hospitality industry.

Credit Hours: 3
Prerequisites: Restricted to students with 75 hours or less


HSP_MGMT 1133: Hospitality Law

Law as it relates to the hospitality field; theories of recovery/liability; lawsuits and their prevention; familiarization with legal arguments, lawyers, litigation and threats of litigation. May be taken concurrently with HSP_MGMT 1043.

Credit Hours: 3


HSP_MGMT 1505: Fundamentals of Sport Venue Management

Familiarization of the history of sport venues, types of sport venues, governance, the operations of various departments commonly found in a sport venue, design and flow of sport venues, and the concept of the Total Guest Experience. Graded A-F only.

Credit Hours: 3


HSP_MGMT 1723: Private Club Management and Operation

Clubs as a legal entity. Organizational structure, creed, charter, and by-laws; athletic activities, master and club calendars; food and beverage departments, budgets, taxes, and the future of clubs are discussed. Field trips to local area clubs are planned.

Credit Hours: 3


HSP_MGMT 1991: Food Service Sanitation Management

Basic principles of food service sanitation safety. Meets Standards for National Sanitation Certification. Graded on S/U basis only.

Credit Hour: 1


HSP_MGMT 1995: Culinary Fundamentals

Basic principles of food purchasing and selection, scientific principals and culinary fundamentals of food products in commercial food service operations.

Credit Hours: 3
Prerequisites or Corequisites: HSP_MGMT 1991


HSP_MGMT 2123: Food Service Operational Fundamentals

A basic training and directed work experience in selected entry-level positions, allowing students to develop skills sets in service, point of sale systems, food production, inventory and storage, performance evaluation, professionalism, and positive work relations in both the "Front" and "Back of House".

Credit Hours: 2
Prerequisites: HSP_MGMT 1991


HSP_MGMT 2143: Introduction to Food Production and Service Fundamental

This course provides students with information on the basic principles of effective food production and service management. The primary focus is on service management, menu planning, development and maintenance of quality standards throughout the food manufacturing cycle, and determination of recipe and total food costs.

Credit Hours: 2
Prerequisites: HSP_MGMT 1043; concurrent enrollment with HSP_MGMT 2123 for Food and Beverage Management Emphasis students


HSP_MGMT 2191: Seminar in Professional Development

Readings and discussion related to professional development for the industry.

Credit Hour: 1
Prerequisites: HSP_MGMT 1043. Some sections open to Freshman and Sophomores only or Juniors and Seniors only


HSP_MGMT 2385: Problems in Hospitality Management

Supervised study in a specialized phase of hospitality management.

Credit Hour: 1-99
Prerequisites: Hospitality Management major and departmental consent. Restricted to Freshman and Sophomore students


HSP_MGMT 2401: Topics in Hospitality Management

Instruction in specific subject matter areas in the field of hospitality management.

Credit Hour: 1-99
Prerequisites: Open only to Freshman and Sophomore students. Instructor's consent required


HSP_MGMT 2550: Practicum in Sport Venue Management

200 hours of practical experience in a minimum of 4 components/functions of a sport venue. Graded S/U basis only.

Credit Hours: 3
Prerequisites: HSP_MGMT 1505. Restricted to Hospitality Management Majors only


HSP_MGMT 2991: Banquet and Catering Management

Students will gain knowledge and skills associated with management of systems and operations in catering and banquet facilities. An emphasis will be placed on the fundamentals of planning, food and beverage controls, menu planning, sales, marketing plans, and guest services.

Credit Hours: 3
Prerequisites: HSP_MGMT 1043 and HSP_MGMT 1991


HSP_MGMT 3153: Food Service Operations Management

In-depth study of management of systems/techniques utilized to control food, beverage and labor costs in hospitality industry with emphasis on computer applications/problems solving. Math Reasoning Proficiency course.

Credit Hours: 3
Prerequisites: HSP_MGMT 1043; junior or senior standing
Recommended: HSP_MGMT 2143


HSP_MGMT 3193: Hotel Organization and Structure

Analysis of the operating and functional departments in a modern hotel and the study of the interrelationships among the departments; five-day off-campus seminar.

Credit Hours: 3
Prerequisites: HSP_MGMT 1043 and instructor's consent. Open only to juniors and seniors


HSP_MGMT 3233: Professional Beverage Management

This course provides an overview and analysis of the bar and beverage industry. Students will learn and explore the managerial and operational elements of professional beverage management. An emphasis will be placed on the legal aspects of beverage services, as well as provide training on responsible service of alcohol. In addition, sensory analysis will be used to pair food and beverages. The course will also give a better understanding of world beverages and the differences within each area. Students will apply knowledge and techniques of beverage service to menu and operational development.

Credit Hours: 3
Prerequisites: Open only to junior and senior students


HSP_MGMT 3343: Hotel Operations and Management

An in-depth study of management processes in non-food functions of hotels.

Credit Hours: 3
Prerequisites: HSP_MGMT 1043; open only to junior and senior students


HSP_MGMT 3385: Advanced Problems in Hospitality Management

Advanced study in a selected field of Hospitality Management.

Credit Hour: 1-99
Prerequisites: Hospitality Management major; open only to junior and senior students; instructor's consent required


HSP_MGMT 3401: Advanced Topics in Hospitality Management

Instruction in specific subject matter areas in the field of hospitality management.

Credit Hour: 1-99
Prerequisites: Open only to juniors and senior students; instructor's consent required


HSP_MGMT 3410: Conference and Meeting Management

An overview of convention and meeting planning to include group business market, the role of the event planner, the various techniques and services used to meet their needs, and technology used in the convention and meeting industry.

Credit Hours: 3
Prerequisites or Corequisites: HSP_MGMT 1043
Prerequisites: Junior or Senior standing


HSP_MGMT 3415: Current Issues in Meeting and Event Management

A 1-credit guest speaker lecture class which provides a variety of professional topics for students who focus on convention and event management area.

Credit Hour: 1
Prerequisites or Corequisites: HSP_MGMT 1043
Prerequisites: Junior or Senior standing


HSP_MGMT 3510: Guest Service Management: Delivering the Fan Experience

Deliver the total sport fan experience through customer service from "driveway to driveway." Leadership in delivering customer service and meeting guest expectations. Service compliance standards, communication with patrons, and proper use of technology. Graded on A-F basis only.

Credit Hours: 3
Prerequisites: HSP_MGMT 1043; Junior or Senior standing


HSP_MGMT 3515: Sport Venue Operation Management

Examination of the various operational dynamics of sport venues including: public versus private ownership and governance structures, scheduling and booking, sales and marketing, box office operations, financial management, event planning and execution, and revenue generation. Graded on A-F basis only.

Credit Hours: 3
Prerequisites: HSP_MGMT 1505; junior or senior standing


HSP_MGMT 3525: Principles of Live Entertainment Management

An-in-depth study of business practices associated with the presentation of live entertainment events including family shows and musical performances. Course topics will include artist management, contracts and riders, financial management, event production, and tour scheduling. Graded on A-F basis only.

Credit Hours: 3
Prerequisites: HSP_MGMT 1505; junior or senior standing


HSP_MGMT 3777: Management of Gaming Operations

Examines the history and development of gaming operations including legal, economic and psychological forces.

Credit Hours: 3
Prerequisites: Students must be age 21 or older. Open only to junior and senior students


HSP_MGMT 4243: Strategic Management in the Hospitality Industry

Applies functions and tools of business management to the hospitality field.

Credit Hours: 3
Prerequisites: HSP_MGMT 3343, HSP_MGMT 3153 and ACCTCY 2036; Junior or Senior standing. May be restricted to Hospitality Management Majors during early registration


HSP_MGMT 4253: Hospitality Human Resources Management

Recruitment, training, management of personnel required for operations in a hospitality business at all employment levels.

Credit Hours: 3
Prerequisites: HSP_MGMT 1043; Junior or Senior standing. May be restricted to Hospitality Management Majors during early registration


HSP_MGMT 4273: Hospitality Sales and Marketing Management

Marketing of hospitality services: human factors, consumer demand, planning, professional considerations. Discussion of traditional and current marketing methods.

Credit Hours: 3
Prerequisites: HSP_MGMT 1043; Junior or Senior standing. Maybe restricted to Hospitality Management majors during early enrollment


HSP_MGMT 4320: Destination Management

An overview of the optimal planning, development, and marketing of destination image and position in the context of the overall management plan.

Credit Hours: 3
Prerequisites or Corequisites: HSP_MGMT 1043
Prerequisites: Junior or Senior standing


HSP_MGMT 4343: International Hotel Management

This is an international hotel management course, which covers cultural aspects of hotel management, and current trends in the hotel management worldwide.

Credit Hours: 3
Prerequisites: HSP_MGMT 1043; Junior or Senior standing


HSP_MGMT 4353: Hotel Finance Management

This is a finance management course designed for students who may pursue a management career in the hotel industry.

Credit Hours: 3
Prerequisites: HSP_MGMT 1043; Junior or Senior standing


HSP_MGMT 4390: Optimization and Management of Food and Agricultural Systems

(same as F_S 4390 and AG_S_M 4390). This course is designed to introduce the student to the concept of layers and interacting systems within an operation and the analytical methods of modeling and simulation to make effective management decisions for optimal system design and function.

Credit Hours: 3
Prerequisites: MATH 1100


HSP_MGMT 4505: Sport Venue and Event Promotion

An examination of theoretical principles and industry best practices for effective communication with various publics in the promotion of venues and their respective events. The principles of organizational advocacy, conducting press conferences, leveraging social media platforms, and the development and implementation of crisis communication plans are among the topics to be discussed. Students will have opportunities to receive practice in the preparation of strategic communication materials for print and electronic distribution. Graded on A-F basis only.

Credit Hours: 3
Prerequisites: HSP_MGMT 1505; Junior or Senior standing


HSP_MGMT 4520: The Business of Sport Venue Management

In-depth examination of venue business operations with an emphasis on revenue generation through sponsorships, group sales, and premium seating. Graded A-F basis only.

Credit Hours: 3
Prerequisites: HSP_MGMT 1505 or instructor's consent; junior or senior standing required


HSP_MGMT 4525: Sport Venue Security and Operational Risk Management

Overview of safety and security threats associated with venue infrastructure and the operation of sport and entertainment events. Assessment methodologies and mitigation strategies will be presented. Graded on A-F basis only.

Credit Hours: 3
Prerequisites: HSP_MGMT 1505 or instructor's consent, and junior or senior standing


HSP_MGMT 4940: Field Training in Hospitality Management

Advanced study, observation and employment in an area of hospitality. Written reports, faculty evaluation.

Credit Hour: 1-99
Prerequisites: junior or senior standing and instructor's consent


HSP_MGMT 4941: Internship in Hospitality Management

Combines study, observation and employment in an area of hospitality. Written reports, faculty evaluation.

Credit Hour: 1-12
Prerequisites: Completion of at least 75 hours


HSP_MGMT 4963: Recent Trends in Hospitality Management

For upper-level and graduate students who wish additional knowledge and understanding in specific subject matter areas.

Credit Hour: 1-2


HSP_MGMT 4980: Special Events Management

An overview of managing special events to include event design feasibility studies, legal compliance, promotion, safety and security, logistic, staffing, financial control and technology.

Credit Hours: 3
Prerequisites: HSP_MGMT 3410 and HSP_MGMT 4320; Junior or Senior standing


HSP_MGMT 4985: Commercial Food Production Management

Identifies and applies the skills necessary to plan, produce, and serve meals to customers in a commercial setting.

Credit Hours: 5
Prerequisites: HSP_MGMT 1995, HSP_MGMT 2123 and HSP_MGMT 3153; Junior or Senior standing


HSP_MGMT 4994: Lodging Management Leadership

Capstone course for Hospitality Management majors focusing on lodging management. Applies previously learned hospitality theories and principles to solving problems found in the lodging industry.

Credit Hours: 3
Prerequisites: HSP_MGMT 4253; Junior or Senior standing


HSP_MGMT 7253: Hospitality Human Resources Management

Recruitment, training management of personnel required for advanced position in hospitality operations.

Credit Hours: 3
Prerequisites: instructor's consent


HSP_MGMT 7273: Hospitality Sales

Marketing of Hospitality services: human factors, consumer demand, planning, professional considerations. Promotional methods, advertising, selling, merchandising, public relations and sales promotion.

Credit Hours: 3
Prerequisites: instructor's consent


HSP_MGMT 7320: Destination Management

This course provides an overview of hospitality and tourism destination management using a system approach that integrates a variety of hospitality and tourism organizations and business. Graded A-F only.

Credit Hours: 3
Prerequisites: HSP_MGMT 4980 or equivalent. Consent of instructor required


HSP_MGMT 7343: International Hotel Management

Course designed for graduate students pursuing a managerial position in the Hospitality Industry to understand the value and the competitive advantage of global hotel management. Graded on A-F basis only.

Credit Hours: 3
Prerequisites: HSP_MGMT 1043 and FINANC 2000. Instructor's consent required


HSP_MGMT 7353: Hospitality Financial Management

A finance management course designed for students who may pursue a management career in the hospitality industry.

Credit Hours: 3
Prerequisites: instructor's consent


HSP_MGMT 7390: Optimization and Management of Food and Agriculture Systems

(same as F_S 7390 and AG_S_M 7390). This course is designed to introduce the student to the concept of layers and interacting systems within an operation and the analytical methods of modeling and simulation to make effective management decisions for optimal system design and function.

Credit Hours: 3
Prerequisites: instructor's consent